Pit Roasting

[Groves]

I usually smoke pork shoulders on my grill. Meat at the back. Front burner on low. Soaked wood chips in a smoker tin set on the burner. Easy peasy.


Grills are only so big, though.


Anyone with pit roasting experience?


My neighbor has a little bobcat excavator and I have space on the land.

The plan is:
Dig big hole
Build big fire
Wrap shoulders in paper/burlap/chicken wire
Place on coals, cover with corrugated
Mound up and seal with dirt
Wait til next day
Feast!


What could go wrong, right?

[Just Passin' By]

I watched an episode of Bizarre Foods the other night, and I saw this:



http://www.lacajachina.com/Pig-Roast-p/lcc-g101.htm


Maybe that's an option for you, depending upon what you're looking to do and willing to spend. That site has a smaller size available, as well.

[Jimmya]

That's bad ass!

[TribalElder]

Go look for a primal grille episode on pit grilling

Steve does that shit over an open fire with ling ass skewers in the ground brazillian style

[R8RFAN]

This is similar to the way BBQ is cooked in NC...

The way you do it on a small scale is you need a cooker with a door big enough to shovel your coals under the cooking surface...

I have seen them take a 55 gallon drum and cut a square from the bottom then about 2 feet up punch holes and iron rods across making a shelf in the drum for the hickory wood to sit on, as the wood burns in the drum the coals drop and you use your shovel to collect the coals from the square you cut out of the bottom.. Then you sprinkle the coals under the meat as needed... take large sheets of aluminum foil to cover (not wrap) the meat to keep the heat close to the meat, a cover will be needed.

Properly cooked shoulders will take 10 hours or so to cook to juicy perfection

The one pictured below would be a wonderful pig cooker

[KCUnited]

If you're going to dig a pit, may as well do a whole hog.

[mikeyis4dcats.]

yeah, seems like a lot of work for shoulders, and I'd worry they'd overcook.

[R8RFAN]

Originally Posted by mikeyis4dcats.

yeah, seems like a lot of work for shoulders, and I'd worry they'd overcook.

250 degrees for 10 hours